While the cauliflower is cooking, add mushrooms, rosemary, thyme, remaining 2 tablespoons olive oil and remaining 1 tablespoon sherry vinegar to a medium, oven-safe baking dish. Season with salt and pepper, toss to combine and transfer to the oven to roast until liquid evaporates and mushrooms are nicely browned, 25 to 30 minutes

4.

On another baking sheet lined with foil and sprayed with cooking spray, place sliced ham in a single layer. Spray the side facing up with a thin coating of cooking spray and place in oven to crisp, about 10 minutes.

5.

Remove cauliflower, mushrooms and ham from the oven. Discard rosemary and thyme and cover mushrooms to keep them warm. Transfer cauliflower to a blender. Add milk and pulse to combine. Season to taste with salt and pepper, then puree until smooth, adding additional liquid as needed to create a smooth, creamy soup. If necessary, heat soup in a large pot after blending.

6.

Ladle soup into individual bowls, and garnish with a ham crisp and mushrooms. Serve immediately.

Jennifer Olvera is the author of Food Lovers' Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.

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